Rindsroulade

Name: Rindsroulade
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 thin beef top round slices (about 150g each); 4 tsp strong mustard; 2 dill pickles, quartered lengthwise; 2 onions, 1 diced and 1 sliced; 2 tbsp vegetable oil; 2 tbsp flour; 500ml beef broth; 100ml red wine; 2 bay leaves; Salt, black pepper; Kitchen string or toothpicks

Rindsroulade (RINDS-roo-lah-deh)

Beef Roulade

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 490 kcal

Thin beef slices rolled around a savory filling of mustard, onions, and pickles, braised until tender in a rich dark gravy.

Nutrition & Info

Protein 40.0g

Carbs 15.0g

Fat 30.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

skillet Dutch oven toothpicks or kitchen string

Presentation Guide

Vessel: deep plate

Garnishes: parsley, gravy

Accompaniments: Semmelknödel, Spätzle, red cabbage

Ingredients

4 thin beef top round slices (about 150g each)
4 tsp strong mustard
2 dill pickles, quartered lengthwise
2 onions, 1 diced and 1 sliced
2 tbsp vegetable oil
2 tbsp flour
500ml beef broth
100ml red wine
2 bay leaves
Salt, black pepper
Kitchen string or toothpicks

Instructions

1
Pound beef slices thin. Season with salt and pepper, spread mustard on each.
2
Place pickle strips and diced onion along one edge. Roll up tightly and secure with string or toothpicks.
3
Sear roulades in hot oil on all sides until well browned. Remove from pot.
4
Sauté sliced onion in the same pot. Sprinkle with flour, stir, cook 2 min.
5
Add wine and broth, stir until smooth. Return roulades, add bay leaves. Cover and braise at 160°C (320°F) for 2 hours.
6
Remove roulades, strain and reduce sauce if needed. Serve with Knödel or Spätzle.

💡

Did You Know?

The pickle inside the roulade is not just for flavor — its acidity helps tenderize the beef during the long braise.

Chef's Notes

Equipment Tips

skillet
Dutch oven
toothpicks or kitchen string

Garnishing

parsley, gravy

Accompaniments

Semmelknödel, Spätzle, red cabbage

The Story Behind Rindsroulade

Rindsrouladen are a staple of Austrian and south German home cooking, dating to 19th-century bourgeois cuisine. The technique of rolling thin meat around a filling and braising maximizes flavor from economical cuts, making it a beloved Sunday tradition.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: 19th century

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